Ingredients:

  • 900g boneless skinless chicken thighs, cut into bite-sized pieces
  • 28g dry ranch dressing mix
  • 21g au jus gravy mix
  • 120g sliced pepperoncini peppers
  • 60ml pepperoncini juice
  • 225g cream cheese, softened
  • 115g unsalted butter, sliced into pats
  • 100g shredded sharp cheddar cheese
  • 100g shredded mozzarella cheese

Instructions:

  1. Preheat oven to 190°C (375°F). Lightly grease a 9x13 inch baking dish. Spread the raw chicken thigh pieces in an even layer at the bottom of the dish.
  2. Sprinkle the dry Ranch dressing mix and Au Jus gravy mix evenly over the raw chicken.
  3. In a small bowl, whisk softened cream cheese with pepperoncini juice until a thick paste forms. Dollop this mixture over the chicken.
  4. Scatter the sliced pepperoncini peppers and the butter pats across the top of the chicken and cream cheese layers.
  5. Cover the dish tightly with aluminum foil and bake for 25 minutes.
  6. Remove the foil and sprinkle the shredded cheddar and mozzarella cheese over the top. Return to the oven uncovered for 10 minutes until the cheese is bubbly and golden brown.
  7. Remove from oven and let rest for 10 minutes to allow the sauce to thicken before serving.